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Rhubarb Cookies

Soft and chewy cookies with bursts of tart rhubarb and sweet buttery dough — the perfect spring treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
  • 1.5 cups rhubarb finely chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, and salt in a bowl.
  3. Cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg, vanilla, and lemon zest, mixing until smooth.
  5. Gradually mix in dry ingredients until a soft dough forms.
  6. Fold in finely chopped rhubarb.
  7. Scoop dough onto baking sheets and bake 12–14 minutes until lightly golden.
  8. Cool on a wire rack and enjoy.

Notes

Pat rhubarb dry before mixing to prevent soggy cookies.